Fennel Salad with Blood Oranges

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Directions
  • Whisk 2 tablespoons white balsamic vinegar with 14 cup olive oil in a large bowl; season with salt and pepper. Add1 thinly sliced fennel bulb and 1 tablespoon chopped fronds,2 segmented blood oranges, 2 cups baby kale and 14 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.

  • Photograph by Ryan Dausch


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